For all of my gluten-free readers here is a dip made with canned Cannelloni beans that is simple and delicious. Eat it with corn chips or rice crackers or even better fresh veggie sticks like celery, carrots and cucumbers.
Cannelloni Bean Dip
1 15 oz can of Cannelloni Beans, drained
1 cup of cottage cheese
1 handful of fresh basil, we used Tai Basil
Juice from one lemon
Salt and pepper to taste
Place all ingredients in a food processor and blend until smooth. Makes about 2 cups
After a brief hiatus from blogging, I’m back. I’ve been testing recipes for my vegan, gluten-free friends and I’ve found some good ones. Some of these recipes have been in my cut-outs from magazines box for 20-plus years. I’ve based my recipe on the original with modifications. So, I will give you the source for each. Enjoy!